Instructions
1. Prepare the Short Ribs:
- Sear the Ribs: In a large pot or Dutch oven, heat olive oil over medium-high heat. Season the short ribs with salt and pepper. Sear them on all sides until browned, about 8-10 minutes. Remove and set aside.
2. Caramelize the Onions:
- Sauté the Onions: In the same pot, add butter and the sliced onions. Cook over medium heat, stirring occasionally, until they caramelize and turn golden brown, about 25-30 minutes. Add the garlic in the last few minutes of cooking.
3. Build the Soup:
- Combine Ingredients: Add the short ribs back to the pot. Pour in the red wine, scraping up any browned bits from the bottom. Bring to a simmer and let it reduce for about 5 minutes.
- Add Broth and Seasoning: Add the beef broth, thyme, bay leaf, Worcestershire sauce, and balsamic vinegar. Bring to a boil, then reduce the heat to low. Cover and let it simmer for about 2 hours, or until the short ribs are tender.
4. Prepare the Gruyère Toast:
- Toast the Bread: Preheat your oven to 400°F (200°C). Place the baguette slices on a baking sheet and toast in the oven for about 5-7 minutes, until lightly golden.
- Add Cheese: Remove the bread from the oven, top each slice with a generous amount of Gruyère cheese, and return to the oven until the cheese is melted and bubbly, about 5 minutes.
5. Serve:
- Finish the Soup: Remove the short ribs from the pot. Shred the meat, discarding the bones, and return the meat to the soup. Adjust seasoning with salt and pepper.
- Ladle and Garnish: Serve the soup in bowls, topped with Gruyère toast and a sprinkle of fresh parsley.
Enjoy!
This rich, savory soup with tender short ribs and gooey cheese toast is sure to be a hit. Perfect for a cozy night in!
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